The ITALIAN Four Cheese Pasta!
The ITALIAN Four Cheese Pasta!
Ingredients
- 1 pound farfalle pasta
- 1 tablespoon olive oil
- 2 garlic, minced
- 2 cups heavy cream
- 1/2 cup Gorgonzola cheese, cubed
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1/2 cup Fontina cheese, cubed
- 1/2 cup smoked provolone cheese, cubed
- 1 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the farfalle pasta and cook according to package directions until al dente, about 10-12 minutes.
⏱️ 12 min
- 2
While the pasta is cooking, place a large skillet or saucepan over medium heat. Add 1 tablespoon of olive oil. Once shimmering, add the 2 minced garlic cloves and cook for 1-2 minutes until fragrant, being careful not to burn them.
⏱️ 2 min
- 3
Pour 2 cups of heavy cream into the skillet with the garlic. Bring to a gentle simmer.
⏱️ 3 min
- 4
Add 1/2 cup of cubed Gorgonzola cheese, 1/2 cup of grated Parmigiano Reggiano cheese, 1/2 cup of cubed Fontina cheese, and 1/2 cup of cubed smoked provolone cheese to the simmering cream. Stir continuously until all the cheeses are melted and incorporated into a smooth, creamy sauce.
⏱️ 5 min
- 5
Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Add the reserved pasta water to the cheese sauce to help thin it out and achieve a silky consistency. Stir well.
⏱️ 1 min
- 6
Once the pasta is cooked al dente, drain it thoroughly and immediately add it to the cheese sauce in the skillet. Toss the pasta with the sauce, ensuring every piece is evenly coated.
⏱️ 2 min
- 7
Season with 1/4 teaspoon of freshly ground black pepper, or to taste. Taste and add more salt if needed. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The ITALIAN Four Cheese Pasta!
- 1 pound farfalle pasta
- 1 tablespoon olive oil
- 2 garlic, minced
- 2 cups heavy cream
- 1/2 cup Gorgonzola cheese, cubed
- 1/2 cup Parmigiano Reggiano cheese, grated
- 1/2 cup Fontina cheese, cubed
- 1/2 cup smoked provolone cheese, cubed
- 1 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the farfalle pasta and cook according to package directions until al dente, about 10-12 minutes.
⏱️ 12 min - 2
While the pasta is cooking, place a large skillet or saucepan over medium heat. Add 1 tablespoon of olive oil. Once shimmering, add the 2 minced garlic cloves and cook for 1-2 minutes until fragrant, being careful not to burn them.
⏱️ 2 min - 3
Pour 2 cups of heavy cream into the skillet with the garlic. Bring to a gentle simmer.
⏱️ 3 min - 4
Add 1/2 cup of cubed Gorgonzola cheese, 1/2 cup of grated Parmigiano Reggiano cheese, 1/2 cup of cubed Fontina cheese, and 1/2 cup of cubed smoked provolone cheese to the simmering cream. Stir continuously until all the cheeses are melted and incorporated into a smooth, creamy sauce.
⏱️ 5 min - 5
Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Add the reserved pasta water to the cheese sauce to help thin it out and achieve a silky consistency. Stir well.
⏱️ 1 min - 6
Once the pasta is cooked al dente, drain it thoroughly and immediately add it to the cheese sauce in the skillet. Toss the pasta with the sauce, ensuring every piece is evenly coated.
⏱️ 2 min - 7
Season with 1/4 teaspoon of freshly ground black pepper, or to taste. Taste and add more salt if needed. Serve immediately and enjoy!
⏱️ 1 min